RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1097
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| Recipe Name: |
South of the Border Chopped Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.33 Cup oil, olive
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Directions:
To make the salad, preheat an oven to 350 degrees.
Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool.
Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions.
To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well. |
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| Nutrition per Serving: |
| Calories: |
390 |
Total Carbs: |
49.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.0 |
Fat: |
16.2 |
Protein: |
15.29 |
| Fiber: |
24.13 |
Sodium: |
455.64 |
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